Fish with Lemon Caper Sauce

2 6-ounce firm white fish fillets, such as barramundi, mahi mahi, halibut or cod
salt and pepper to season, as desired
1/2 teaspoon paprika, divided to season
1/2 teaspoon garlic granules, divided to season
1 Tablespoon olive oil
1 Tablespoon unsalted butter
1 medium shallot, peeled and finely chopped
1/3 cup dry white wine (or chicken stock)
2 Tablespoons lemon juice
2 Tablespoons capers, drained and rinsed
1 teaspoon lemon zest
2 Tablespoons parsley leaves, finely chopped

Rinse fish filets and pat dry. Season one side with salt, pepper, paprika and garlic granules.
Warm olive oil in a medium-size, non-stick skillet (fry pan) over medium high heat. Place the fish in the skillet, seasoned-side down. Season the top side of the fish with salt, pepper, paprika and garlic granules. Cook the fish for about 5 minutes or until nicely browned on the first side, then turn the fish over to cook for another 3-4 minutes on the other side or until browned. Using a slotted spatula, transfer the fish to a warmed plate and tent loosely with foil.
With a paper towel, wipe out any grease from skillet, then return pan to medium heat. Add butter and allow to melt. Add shallots and cook until soft, stirring often, about 2-3 minutes. Add wine and lemon juice and simmer until slightly reduced, about 2 minutes. Stir in capers, lemon zest and parsley. Pour the warm sauce over the fish and serve.

Nutrition Information